Steaks-rib eye, strip or T-bone work well
salt and pepper
2 large sweet onions, sliced very thin
2 T. butter
1/4 tsp. ground thyme
1/2 c. dry white wine
1/2 c. beef consomme or stock
3 T. creme fraiche or sour cream.
Season steaks with salt and pepper and set aside.
Melt butter in a large skillet over medium heat. Add onions, thyme, salt and pepper. Cook slowly for 20-25 minutes, stirring occasionally.
Add the wine to the onions. Bring to a boil and cook for 1 minute.
Add the consomme. Cook for another 2 minutes.
Remove from the heat and stir in the creme fraiche.
Grill steaks over direct heat until desired doneness. Let rest for 10 minutes. Slice in thin slices and serve with sauce.